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Tasty 4 layer pumpkin delight dessert starts with a crunchy pecan crust topped with creamy pumpkin, cream cheese, and whipped cream layers!
Layered desserts are so impressive, and usually feed a good sized crowd. That’s why we love this pumpkin delight, pumpkin lasagna, and magic pumpkin cake! They all make great Thanksgiving desserts.
Layered Pumpkin Dessert
This next dessert is one that EVERY pumpkin lover will enjoy. It’s one of those delicious layered desserts, and I’m calling it Pumpkin Delight!
With a pecan layer, cream cheese layer, pumpkin and pudding layer and a whipped cream layer on top, it’s sure to be a hit in your home!
It may not be pie, but believe me when I say I don’t think anyone will be disappointed if you serve this instead. I
love that this Pumpkin Delight is perfect for any celebration in the fall and could even be a great dessert on Thanksgiving, instead of the traditional pumpkin pie!
For more delicious pumpkin desserts, try our No Bake Pumpkin Cheesecakes, Pumpkin Cream Cheese Bars, and Pumpkin Gooey Butter Cake.
The Four Layers
This Pumpkin Delight recipe is made up of FOUR delicious layers. While the process is really simple, it is a little bit time consuming so plan accordingly!
Buttery Pecan Crust. Start by mixing the ingredients for the crust and pressing the mixture into a 9×9 or 9×13 pan (ingredient adjustments for bigger batch found on recipe card). Bake for 15 minutes, then remove from the oven and let it cool.
Whipped Cream Cheese. Blend cream cheese, powdered sugar, and whipped topping, then spread over the cooled crust.
Creamy Pumpkin Fluff. Make the third layer by mixing canned pumpkin puree, pudding mix, pumpkin spice, milk, and more whipped topping, then spread on top of layer 2.
Whipped Topping. Lastly, spread remaining whipped cream (homemade or Cool Whip works too) over the pumpkin layer. If you like, sprinkle some chopped pecans on top. Be sure to let it chill for about 3 hours before serving!
Recipe Tips
Don’t prepare the pudding, just add the pudding mix (in powder form) into the mixture.
Be sure to get the instant pudding mix so the layer sets quickly and prevents it from being runny.
Some brands of pumpkin are more watery than others. So if yours is watery, pour it into a strainer and remove the excess water. This will prevent the pumpkin layer from being runny.
Pumpkin Puree: Note that you want to use pumpkin puree and not canned pumpkin pie filling. The pie filling already has spices and other ingredients mixed into it. Whereas pumpkin puree is only pumpkin.
Most pumpkin puree cans come in 15 oz sizes. If you have a larger can you can scoop the leftover puree into a freezer safe ziploc and store it in the freezer to be used in another recipe.
Change it Up!
Variations
- If you don’t have the white chocolate pudding mix I would suggest getting a vanilla flavor.
- You can switch the pecans in the crust layer for heath bits or toffee bits.
- If you are wanting a different crust layer, some great options are crushed graham crackers (normal or cinnamon), crushed pretzels, or crushed gingersnap cookies. Since these options are flour based you won’t need to add the flour in the crust. You will want to replace the 1 c of flour AND ½ c of crushed pecans with your substitute of choice and then keep following the instructions normally.
Other toppings: Instead of pecans, you can top pumpkin delight with heath or toffee bits, chocolate chips, different crushed nuts, crushed graham cracker or pretzel.
Making ahead + storing
Make this ahead of time, but I suggest not making it more than 24 hrs in advance so it stays as fresh as possible. It will also need to be refrigerated until it is served.
To FREEZE, just cover the top with an airtight lid and place it in the freezer. When you want some, cut out the amount you want and leave it out to thaw and place the rest back in the freezer.
Another option is to divide the leftover delight into individual serving containers. Store in the freezer and grab one when you want a treat. The delight won’t thaw quite in its original state, but it still makes a cool delicious treat.
For more pumpkin desserts, check out:
- Magic Pumpkin Cake
- Pumpkin Lasagna
- Pumpkin Dump Cake
- Easy Pumpkin Cupcakes
- Pumpkin Cinnamon Rolls
- Pumpkin Cream Cheese Bars
- Mini Pumpkin Pies
Pumpkin Delight
Ingredients
- 1 cup all-purpose flour
- ½ cup butter, softened
- ¾ cup chopped pecans
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 3 cups whipped topping, divided
- 2½ cups milk
- 3 (3.4- ounce) packages white chocolate (or vanilla) instant pudding mix
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon pumpkin spice
Instructions
Layer 1
- Mix flour, butter, and ½ cup pecans. Press into a greased 9×9 pan. Bake for 15 minutes at 350°F, then remove and let cool.NOTE: If you are using a 9×13 pan, or would like a thicker crust, add an additional ½ cup flour, ¼ cup butter, and ¼ cup chopped pecans.
Layer 2
- Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, then spread over cooled crust.
Layer 3
- Mix milk, pudding mix, canned pumpkin, pumpkin spice, and 1 cup whipped topping until smooth. Spread over top of layer 2.
Layer 4
- Spread remaining 1 cup of whipped topping and sprinkle with pecans.
- Let chill for 3 hours or until set. Serve chilled.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I’m a little confused about how much pudding mix? Are we saying to 1x the recipe you need 10.2oz of White Chocolate (or Vanilla) pudding mix? To only 2.5 cups milk?
I have the same question. Did you make it using the full amount?
I’m gonna make that instead of Pumpkin Crunch cake which is amazing! All I need is the milk! It looks Sooo good! Thank you!!
Can I use real whipped cream or is,it better with the cool whip ,
I tend to like to use cool whip for this recipe because it is a bit firmer than real whipped cream. So I would recommend that. But you can certainly try using whipped cream. It might just make the whole recipe a bit softer. You’ll have to let us know how it turns out.
Can I use evaporated milk instead of regular milk?
Yes, you can! It should still turn out delicious!
I’m making this with homemade pudding to avoid food dyes. Should I still include the milk?
I have only made it with instant pudding, but I imagine you would not need to add the milk. That layer is more or less just a layer of pudding with the pumpkin and spices. So I’d say just use the homemade pudding for that layer. If it seems too thick, you could add the milk. You’ll have to let us know how it turns out!!
This recipe does not fit in a 9×9 pan.
You can certainly try using a 9×13 pan if you feel it needs a little more room.
i can only find sugar free white chocolate or vanilla instant pudding that come in 1 ounce size. Can I use three boxes of 1 oz instant sugar free pudding in this recipe?
Yes you could!
This recipe calls for THREE packages of 3.4 oz packages of instant pudding. Three 1 oz packages of the sugar free will not net the same amount of pudding.
I made this, but it feels like it was too soft! Not sure if it was because I used a Walmart brand, whipped topping or not.
I’m not sure…. That would be an interesting test to try the recipe with different brands of whipped topping. Thanks for giving the recipe a try still!
hi!Love your recipes!
can I make and freeze this recipe?
Yes you can!! Just cover the top with an airtight lid and place it in the freezer. When you want some, cut out the amount you want and leave it out to thaw and place the rest back in the freezer.
You used the cook and serve pudding. If you the instant pudding you only need 3(1oz) packages of pudding. The whipped topping, is that cool whip or heavy cream that was whipped?
We usually use cool whip for convenience, but you could use homemade whipped cream.
Your site is so chock full of irritating pop up ads that I could barely navigate through it, and I am going to give up. There are other easier to get to recipes that are nearly the same as yours, yet with far less greedy relentless adds that spoil a good site.
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I made it and it was very good but my problem I had was my pudding toping was sliding off when I cut it. I don’t know what I did wrong. I followed the directions to the tee.
It sounds like maybe the pudding layer didn’t quite have enough time to set. Or there was too much liquid in there. Some tips to troubleshoot…. Be sure to use the instant pudding mix so the layer sets quickly and prevents it from being runny. Also, some brands of pumpkin are more watery than others. So if yours is watery, pour it into a strainer and remove the excess water. Hope these tips can help! Thanks for giving the recipe a try.
Haven’t made this yet, but it looks absolutely fabulous. I’m just wondering if you can used regular whipped cream instead of the whipped topping that isn’t so great for you. Like to use clean ingredients.
Yes, you totally could! Just make sure the cream is already whipped (rather than using plain whipping cream in the liquid form).
When I’m mixing the pumpkin puree part it is so thick I can’t even stir is that normal?
Could I make this recipe with real whipped cream in the layers instead of Cool Whip?
Can I use fresh whipped cream rather than whipped topping?
How many vanilla pudding do I need for 13×9
You could use the same amount the recipe calls for: 3 (3.4- ounce) packages of pudding. The layers will just be a bit thinner than in a 9×9 pan. You could do all white chocolate pudding, all vanilla or a mix of both. Depending on what flavor profile you want. If you want a thicker layer, you could try 1.5X the recipe.
The 3 packages of 3.4 Oz instant pudding is approximately 27 tablespoons. We do not have 3.4 Oz size packages of pudding where I live. We have 32 gram sizes which is 1.9 Oz. Apparently the 3.4 Oz size in your recipe is approximately 9 tablespoons of dry pudding mix. That is how I got 27 tablespoons. Seems like such a huge amount for this recipe. Is it a typo?
Can you use gluten free flour?
I haven’t tried with gluten free, but you could give it a try!!
I’ve used both “Bob’s Red Mill 1 to 1 Gluten Free Baking Flour” and “Cup 4 Cup Multi Purpose Gluten Free Flour” and both work perfectly well!
I have made this before and it was a huge success!
I want to make it again but I have a friend who can’t have nuts, can I just omit them altogether and will the base be ok?
Yes you could. Here are a few variation ideas we share in the post too:
1) You can switch the pecans in the crust layer for heath bits or toffee bits.
2) If you are wanting a different crust layer, some great options are crushed graham crackers (normal or cinnamon), crushed pretzels, or crushed gingersnap cookies. Since these options are flour based you won’t need to add the flour in the crust. You will want to replace the 1 c of flour AND ½ c of crushed pecans with your substitute of choice and then keep following the instructions normally.
Thank you so much for the quick reply! I used the toffee bits and the shortbread base was amazing.
Yay! I’m so happy to hear that! Thanks for sharing what you ended up doing. 🙂
Can I add anything other than pecans? No one likes them in our house.Or will it be fine without anything?
It would be fine without anything. You could swap for another kind of nut or even toffee bits would be yummy!
Do you have a recommendation for a cream cheese substitute?
You could possibly try sour cream. The texture and flavor will change a bit.
What csn you put on top other than nuts ?
You can probably put chocolate chips.
Hello~Can someone tell me how I do the directions for a 9×13 pan? I put in 2x the servings and the ingredients doubled but the directions stay the same as if I were making a 9×9. Help!
You will just do everything double for that 9×13 pan.
Layer 1 – Mix flour, butter and 1 cup of pecans. Bake for about the same amount of time.
Layer 2 – Beat cream cheese, powdered sugar and 2 cups whipped topping.
Layer 3 – Mix milk, pudding mix, canned pumpkin, pumpkin spice and 2 cups whipped topping.
Layer 4 – Spread the rest of the 2 cups of whipped topping and pecans.
Hope that helps!!
Made this today it’s so yummy!
Wow!! Fabulous! Made it for Thanksgiving. Used vanilla pudding, my market doesn’t carry it anymore. Also subbed chopped candied pecans for added crunch. Came out perfect! Absolutely delicious and not cloyingly sweet. Family loved it! No more pumpkin pies for us! Thank you!!
Oh that makes me so happy to hear!! Thanks for giving the recipe a try!
Indeed delightful! Replaced the white chocolate pudding with 2 cheesecake and a vanilla pudding. Also used toffee bits on top. So good!
Yummy! Thanks for sharing what you did!
Show stopper for Thanksgiving but ran out of pudding. I was only able to get my hands on two vanilla pudding boxes so I adjusted the pumpkin section ratios by 2/3 and it turned out perfect. This dessert is the kind of dessert that you would get in a nursing home visiting Grandma and LOVE (in a good way). Super easy, just make sure you have time to let set!
Haha thank you for giving the recipe a try! I’m so glad you enjoyed it!
We used the vanilla pudding and it was fantastic.
I made this for dessert for thanksgiving. I followed the recipe exactly. The top layers were good. The crust, not so good. The crust ingredients need to be reevaluated. It taste like flour. Maybe a sweet pretzel crust would be good.
Thanks for the feedback and for giving the recipe a try!
I don’t care for crust either. Do you know another crust that would work? Thanks
You could try using a shortbread crust, like in this layered recipe: https://lilluna.com/pistachio-shortbread-dessert/ OR you could try an Oreo crust (it uses golden and pupmkin oreos, but you could also use just golden Oreos) like in this layered pumpkin recipe: https://lilluna.com/pumpkin-lasagna/.
This was amazing! We had it for dessert today for Thanksgiving 🙂
I should have read the reviews first. I’m not sure how this recipe has the high rating that it does. The directions and measurements are off. The filling was delicious but didn’t set up as others have mentioned. The crust was a disaster. Threw it away and made a layered pumpkin pudding.
Sorry to hear the recipe didn’t turn out well for you. Thanks for giving it a try!!
Excellent dessert – everyone in my family who “hates” pumpkin loved it! Making a second time into little 2oz shots for a party – will be cute.
The video looks like a 9 by 13 dish ! Correct ? So u added more ingredients for crust ? But only 1 cream cheese ? Will it be enough to cover crust ?
I made this for dessert for a dinner with my in-laws. (I didnt eat it as I’m vegan).. But, everyone LOVED the flavor.. However, like many others, mine never set up and was more like a pudding. (I even used 2 cups milk instead of 2.5), They ultimately ate it as a pudding with the crust crumbled on top. I will try another reviewers suggestion of heavy whipping cream, as again, everyone loved it.
Thanks for the feedback and for giving the recipe a try! You may try pouring the pumpkin puree into a strainer to get any excess water out too. That can help with it not getting too runny.
Should i use heavy whipping cream instead of milk?
Milk has always worked great for us. But you can give it a try!
Could you use Lemon pudding instead of the pumpkin?
Yes!! We actually have a lemon version of this recipe. It’s yummy!! https://lilluna.com/lemon-lasagna/
My son is allergic to pecans. Can you please suggest a substitute or alternative?
When making the Pumpkin Delight, so I need to double the recipe. The crust says for a 9×13 pan you need to added extra for a thicker crust.
Does not fit a 9×9 pan too much ingredients. It can put loose can’t cut into squares like picture. Waste of time and money.
Can I make ahead and freeze this?
Will sugar-free instant pudding work?
I’ve made this before, and it is delicious! This time around, I think I’ll try cinnamon graham crackers for the crust. Should I add 1 1/2 OR
1 3/4 cup crushed graham crackers with the 1/2 cup butter and leave out all the pecans in the crust?
Thank you for a great recipe!
Ooh that would be tasty with that too. Here’s a link to our graham cracker crust recipe. It fills a 9 inch pie pan, and should work fine for the 9×9 square pan as well. https://lilluna.com/graham-cracker-crust/
Do you think canned whipped cream would work? I don’t like to use Cool whip if I don’t have to.
Thanks
If you love pumpkin you will love this light pudding take on pumpkin treats. It’s refreshing and oh so good!
This looks amazing! Can I make this possibly a week ahead of time & put in freezer? Looking forward to it. Thank you!
I will have to try this, love anything with pumpkin and cream cheese.
I LOVE PUMPKIN SPICE COFFE CREAMERS, PUMPKIN MUFFINS, PUMPKIN DELIGHT DESSERTS
Ridiculously delicious. We about fell over when the recipe called for 3 boxes of pudding but it was correct and it worked well. I agree with the comment about adding a little salt to the crust. Nice touch for sure. It was perfectly good the next day too, even through we ate the first servings 5 hours after making it.
By the way, I was nervous about the crust when I first took it out of the oven because it didn’t look very cooked. So we cooked it longer and it didn’t look any different. I think it would be fine at just the 15 minutes. Crust had such a lovely texture and taste. Thanks for the great recipe! Saved as a favorite.
That makes me so happy!! Thank you for giving it a try!
The taste was delicious, but it was a sloppy mess. It did not cut beautifully like the image above, was more like ice cream rather than a piece of cheese cake. I made it 24 hours in advance, so had lots of time to set. Not sure what I did wrong.
Hmm..that’s a good question. Did you use the instant pudding? Also, in the post, there are some suggestions if it is too runny, like pouring the pumpkin into a strainer to remove some of the excess liquid. Hope that helps! Thank you for trying it!
Sometimes if I want a good pie I cut down on the milk on the recipe.
That’s a good suggestion too!
Amazing dessert! Made it for friends and family and everyone LOVED it! I made it on a 9×13 and doubled the crust and the cream cheese layer . Also salted the crust layer . Will be making again soon 🤩
This was a big hit with my family! I made it with homemade whipped cream. I made a Graham cracker crust instead and added more pumpkin spice to the pumpkin layer. I added candied pecan bits to the top. So good and light! Perfect fall dessert! Yum!!
can strawberry be substitute for the pumpkin puree? Thanks
This is absolutely amazing!! Thank you for sharing. I used Pastry Pride whipped topping and I added brown sugar and graham crackers to the crust mix. I got myself a sweet tooth!
I’ve been making this every year for at least the last 4-5 years now and everyone is obsessed with it. It doesn’t last long in this house!!
This was a big fail! Was too liquidy to set the way it should’ve. Wasted all the ingredients and effort.
Grace, If you followed the recipe it should have been good. The boxes of pudding normally take 2 cups milk each, so 2 1/2 cups wouldn’t be thin.
Best dessert ‼️ Been making it for years.
Made this for Thanksgiving it was not a big hit . I myself did not like it nor did anyone else that tried it. It had good Texture but flavor really
Lacked. I used vanilla pudding maybe white chocolate would have been better. The combination pumpkin and white chocolate did not sound good to me.
Meant to post 5 stars… only one turns up. Easy to make and delicious!
I made this tonight. My daughter doesn’t like nuts so didn’t use any in the crust nor topping. For the base I used a mix of flour and graham crumbs. On the top layer, I sprinkled salted caramel popcorn. Turned out really pretty and everyone loved it! Super easy and delicious !
Thank you.
Can you make this the night before without the crust getting soft? I can’t wait to make it, love any kind of pumpkin desserts!
Good Morning Kristyn,
I made this dessert yesterday for a gathering with old friends!. It was great and there were many appreciative comments. Thank you for sharing it! However, I had one concern: the pumpkin layer did not seem to ‘set up’ the way I expected, and the picture showed. The picture led me to expect a knife to slide through cleanly, leaving the layers exposed. Mine the pumpkin though thick, remained soft enough to smear as you cut.
What do you think caused this problem? I used all 3 boxes of pudding and only the milk it called for, along with the pumpkin.
I liked the flavor and combinations in the dessert, but for a gathering I really hoped for a better ‘presentation’! 🙂
Any tips?? So it can be more ‘beautiful’ next time?? Thank you, & Blessings! Marcia Ruis
I found this recipe 3 or 4 years ago. It is a popular fall dessert for us (though it could be made any time of the year); a different pumpkin recipe; very good.
I made the pumpkin delight and it did not hold up at all! Too soft, pudding like just basically collapsed. I followed the recipe exactly. I won’t make again.
Try using Heavy Whipping Cream instead of milk, it will be so good and will not collapse.
When you use the HWC it will be more like a Mousse. So delicious!
What’s HWC?
I was so disappointed to have invested all the ingredients and time into making this only to have it collapse and not stay firm enough to cut into pieces. I felt the pumpkin mixture was too much filling too. Would have been better with half the amount.
Absolutely Amazing!
This is absolutely delicious! Perfect fall dessert for Bunco night.
I have a question. If I were to sub 6.1 Oz. Instant puddings how much would I use instead of (3) 3.4 oz?
If I were to use 6.1 Oz. Instant puddings instead of three 3.4 Oz. How many would I use?
Great pumpkin dessert. Will definitely make it again
I only have 2 pkgs of pudding mix. Would you suggest using less milk?
Hard to navigate through all the ads!
Can this be frozen?
So cold and refreshing…the perfect pumpkin dessert! I made two batches and froze one for the holidays.
would eggnog work as the substitute for milk in the vanilla pudding, if so would you add spice to it?
Made this for my son’s girlfriends birthday, since she is a lover of all things pumpkin.
Very simple to make and very good. It is not overly sweet either, so that is a plus.the pecans give this a great added crunch.
My son, 19 yrs old, said, a little bit is enough – and hexalso said it was good.
Yes! This is my new favorite fall dessert! My family asked if I would make this instead of pumpkin pie for Thanksgiving. The butter pecan crust and luscious topping really compliment each other. And oh is it addictive! I did the 9 x 13 pan with the extra crust ingredients, it was plenty for a crowd! Definitely recommend 🙂
Do you have to adjust any ingredients other than the crust when you bake in 9 x 13?
Do I need to double layered ingredients if I do 9×13 with the thicker crust ingredients?
Made this to kick off fall for Sunday dinner, so divine! Used curshed pretzels with pumpkin spice as a base since that’s what I had on hand. Such a yummy salty touch to a sweet dessert. Kristyn has the best recipes! 😋
One of my favorite fall desserts!
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This recipe tasted just like my grandma use to make! It is very delicious. Now as a “Nana” I can make it for my granddaughters.
Thanks for the recie!
This recipe is soo amazing! I made it in February and my daughter loved it so much she requested it for her birthday in July instead of cake. So here we are July 15th making it for my 26 yr old while camping. Lol not the easiest in a camper -those small unpredictable ovens had to finish “baking” the crust on a blackstone… but that tells you how much we loved this dessert :)) All worth it. Thank you!
Aww, I love it! I’m so glad the dessert has become a hit… to even make it while camping! That’s amazing. Thanks for sharing!
Is it powered sugar for the crust or powered sugar for the layer 1? The recipe says to use flower for the crust but the video shows using powdered sugar.
powdered*
Oh, powdered sugar is for the layer. The crust calls for flour. It looks like we labeled the video incorrectly. Follow the instructions/ingredients in the post. Thanks for pointing that out.
I made this for my family and everyone devoured it! Soooo very good. My daughter said she wants that for her next birthday instead of cake! Thank you so much for this excellent dessert :))
You’re welcome! I’m so glad that the dessert was a hit!
I make this every year! It’s so amazing!
Yummiest dessert EVER! I made this for a family party and everyone wanted the recipe
This recipe is very good but I did add vanilla extract to each layer, made a graham cracker/pecan crust as flour crust was too bland. Good recipe though.
I LOVE pumpkin everything. Call me a basic white girl but I cannot get enough of it. This recipe is phenomenal and such a hit at our house! 🥰
This is so good!
Kids favorite pumpkin dessert!!!
This is a family favorite. It is requested for all our family get together s.
So yummy!!
Made this for Thanksgiving. It was a huge hit! So good! Very easy to make as well.
I absolutely love this desert!!!!
Excellent recipe! I used the instant vanilla pudding mix. I am gluten free, so I simply made a gf graham crust with ground pecans in it. The chopped pecans on top of the dessert, as suggested, really complemented it.
Thank you! And thanks for sharing what you did. I’m glad it was a hit!
Raving reviews on this desert!!! THANK YOU!!!
Mine is made – looks fabulous. How do you serve this is a way that shows off the awesome layering? The crust seems crumbly and not able to get it out in a nice square for serving?
Hi Patti! Hope the dessert was a hit! I usually just cut with a knife, piece by piece. Then use a flat spatula to scoop out of the pan.
Just made the desert realized i pck of pudding was left out. What will happen to desert?
This is an absolutely delicious dessert. I took it to our family thanksgiving and everyone loved it. I was told that this would now be our go to dessert for thanksgiving. 5 stars!
Hooray!! So so happy to hear that the dessert was a hit. Thanks for sharing!
I haven’t ever had it without the pudding… I imagine the texture and obviously the flavor probably turned out a bit different than meant to be. I’m curious if it was still tasty though? Did it set up ok without that pudding?
This is my favorite Thanksgiving dessert recipe! My mom always made lemon delight and when I saw this recipe for Pumpkin Delight a few years back I had to make it! So glad I did! Now it’s a tradition!
Oh that is wonderful! I’m glad you found the recipe and it’s now a part of your holiday! 🙂
Never fails…absolutely delicious!
Thank you!!
I think the crust would be better with some sugar in it. Otherwise, love it!
Thanks for the feedback and giving the recipe a try!
This pumpkin delight is soooo delicious! I’m not sure which variation our guest used but, I can’t wait to make it!
Yay! I’m so glad to hear you enjoyed the dessert!
I have been making this for a few years. It is sooooo good and creamy.
Yay!! I’m glad you love the recipe!
I’ve got only praline pecans in the house. Think those would work in the crust as long as I grind them up first?
Yeah, I would just chop them up real fine. They should still work ok for the recipe!
Could you sub out the cool whip for homemade whipped cream? Have some picky family members and I’m afraid cool whip won’t fly🙄
You can certainly try! Whipped Cream won’t hold its shape like Cool Whip, so plan for a different texture and stability. You can try to add stabilizers to your homemade whipped cream — like gelatin or sour cream or cornstarch. I’m sure Google has some recipes floating around for “Stabilized Whipped Cream” if you want the texture to be more the same as cool whip (especially with the layers on this recipe) but the flavor to still be that of homemade whipped cream. 🙂
Is whipped topping like cool whip or something different?
Yep, Cool Whip is perfect!
If you use graham crackers do you still pack the crust?
Yes, I’d still press the crust into the pan before doing the other layers.
Going to make this for Thanksgiving!
Yay!! Hope it’s a hit!
My sister in law made this. I loved it so much she sent me here for the recipe. It looks as easy to make as it is delicious.
I make this with chocolate pudding, which is yummy, but this year I will do pumpkin!!
Yes, it’s great with chocolate too. Just different flavors! The pumpkin is fun. Hope you enjoy!!
I have made this Pumpkin Delight Dessert. It is so delicious. I’m making it again for Thanksgiving.
Thank you!! I’m so glad you enjoyed it… and it is making it to your Thanksgiving feast! 😉
Just made this soup and my Family loved it .I will definitely make this soup again.
What a great recipe. Similar to sex in a pan only using pumpkin.
I didn’t have pecans so I used the shortbread base. I think the pecans would have put it over the top. The flavour would have been an excellent addition. I would still give it 10 points. I forgot to mention I added extra spices.
Thanks for sharing what you did. I’m glad to hear that you enjoyed the dessert!
So you use 3 packages of instant pudding? Just checking.
Yes, that’s correct!
So many questions regarding sugar free vs regular pudding mix…would like to make but want it to come out right! Can you please clarify one final time….type of pudding and ounces of each pkg. Thanks
Is pumpkin spice the same as pumpkin pie spice? I’m making this right now, it looks yummy! One teaspoon doesn’t seem like much. Thanks
Yes! Hope the dessert turned out yummy for you last weekend!
I tried this recipe & it didn’t disappoint me. It was easy to make & a very light dessert. My husband absolutely LOVED IT!! I will definitely make again. FIVE STARS!! Thanks for sharing.
You’re welcome! I’m so glad to hear that the recipe was a hit!!
I have made this many times and since I don’t like pecans I always made a Graham cracker crust and then sprinkled graham cracker crumbs on top and it comes out DELICIOUS!! 😋😊 it’s one of my favorites!!
Mmmm sounds so amazing with the graham cracker crust… and the dusting of the crumbs on top. Brilliant! Glad you enjoy the recipe!
Holy cow, this is delicious! The crust is to die for.
Thank you!! So glad you enjoy it!
OMG. This recipe was a fan favorite at our house. It was GONE within a couple of days. My kids are begging me to make it again. 🤣
I was looking for a dessert like this to make for Thanksgiving, so of course I had to make it ahead of time to give it a try. Talk about YUM!
Thank you!! I’m so glad you enjoyed it!
How long does it keep in the fridge?
It will last for a couple of days.
This is by far the most requested dessert my in-laws ask me to bring every Thanksgiving!! The layers are delicious & love the different textures.
Layered pumpkin dessert. So yummy and sure to please everyone!
Delicious and easy.
Thank you!!
It turned out very well and tasted delicious!
Thank you!! So glad you enjoyed the dessert!
Can this be made the night before needing it?
You can! I suggest not making it more than 24 hrs in advance so it stays as fresh as possible. It will also need to be refrigerated until it is served, but you certainly can.
I make this every year around this time for my husband, its his favorite dessert, and theres times were I make it throughout the year for him. I’ve been making it for him since 2015. 🙂
I like to use extra extra cool whip for the top or make the crust a graham cracker crust instead and its just as yummy.
Oh!! That makes me so happy to hear! The extra cool whip and the graham cracker crust both sound amazing. Thanks for sharing.
can you use a graham cracker crust or another crust
Yes, you bet!! If you are wanting a different crust layer, some great options are crushed graham crackers (normal or cinnamon), crushed pretzels, or crushed gingersnap cookies. Since these options are flour based you won’t need to add the flour in the crust. You will want to replace the 1 c of flour AND ½ c of crushed pecans with your substitute of choice and then keep following the instructions normally. 🙂
so so good
Awe, thanks so much for trying it out!
I used to make this dessert all the time in the 90s, but it fell out of favor for other desserts. I thought about it today and couldn’t find my recipe for it. So thank you, stranger on the internet, for posting this so I didn’t have to be sad!
You’re so welcome! I’m glad you were able to find this recipe so you can enjoy it again!
Hello, the pumpkin layer came out really runny. It wasn’t terribly runny in the can. Any suggestions as to how I could get it to come out like in the picture.
I’m not quite sure why it came out runny but you could try adding a little bit of flour to the pumpkin mixture to thicken it up. Let me know how it turns out. I’d love to know!
The flavors in this layered dessert are divine. My son called it an award winning dessert.
Please, tell him thank you 🙂 Glad you tried it!
In the recipe it says to use flour for the crust, but in the video it says powdered sugar. Im assuming its powdered sugar?…
It is flour in the crust. Sorry for the confusion!
Easy and delicious! The whole family loved it! A fun twist on traditional pumpkin pie. I’ve done as the recipe says for the crust and loved it but as a shortcut I’ve also used a prepared graham crust and loved it too.
OMG!!! One of my favorite Thanksgiving dessert recipes!! I’m not much of a pumpkin pie girl but you can count on me devouring this one!! So yummy!!❤️
I agree!! Thanks for sharing that!!
We made this for Thanksgiving and I was upset there want more left for myself! So delicious!
10 out of 10 love all pumpkin and it was so worth it in the end
10 out of 10 I just love all of your recipes but I love pumpkin and all the work was so worth it in the end!!!
Make this every year for Thanksgiving! It’s always a hit!
Best non-chocolate dessert around! So creamy and flavorful.. I could eat the whole pan!
Hi I am wondering if you use Cool Whip or whip your own heavy cream? If you do use heavy cream do you sweeten it or just use it plain?
Thank you
You sure could. I always add powdered sugar to the heavy whipping cream.
this looks so good!
i have questions
if i use cookies for the crust, do i need to bake it?
also, what is whipped topping?
thanks
Thank you, it is our favorite! Yes, you can use cookies & if they are already baked, then no, you won’t need to. Whipped topping is made from heavy whipping cream..it’s so light & fluffy & added on top of desserts. It’s like the store bought cool whip.
Great dessert! Taste creamy and great! We all loved it!
Happy to hear that!! Thank you so much!!
Making this a second time! We had it on Thanksgiving. So good! I found a 9 x 9 pan this time so it will be taller. 🙂 I found the white chocolate pudding as well and am adding a tiny Graham cracker. I am so excited! Lol 😁 Thank you for the delicious recipe. Happy New Years! Stay safe!
You are so welcome!! Enjoy!! Thank you for letting me know! Happy New Year!
Good spice flavour but waaaay too sweet. I wouldn’t use any of the sugar, if I made it again, or maybe like 1/4 of it. We all had sugar stomach aches and love sweets.
Thanks for your feedback and for trying the recipe!
This dessert was amazing!!! My husband is a huge fan of creamy desserts and this was his favorite for Thanksgiving. I made the crust with gingersnaps and pecans and it really made the dish special. Thanks for the great recipe!
You are so welcome!! I am so glad it was a hit 🙂 Thank you for saying that!
The taste was good but the pumpkin layer did not set up and the crust would not come out if the pan. I did grease the pan …. no clue why
I’m so sorry! It should have. I’m not quite sure either.
Can you substitute walnuts for pecans?
This looks AMAZING! I got all my ingredients from the store but I am a little confused on the amount of pudding that goes into it. I bought the Godiva white chocolate vanilla bean 3.9 oz. they are small boxes but I can’t imagine putting almost all three boxes in the recipe. Hopefully you can help me out with this. I am making the dessert tonight for our Thanksgiving dinner tomorrow.
Hi! Could I use almond milk in this recipe?!
I haven’t tried personally, but I am sure that would be fine 🙂
I haven’t tasted it yet, but the beaters taste amazing!😂 I used Heath bits instead of the nuts because of a family allergy. I also used sugar-free cheesecake pudding because they were out of the other. I have a feeling this will be a family favorite for years to come! Thank you for the recipe!
I was just looking through comments to see if anyone had a suggestion for an alternative to the nuts. My daughter is allergic to tree nuts. I love Heath bits, but the ingredients list says there are almonds in it. I hope that isn’t going to be a problem for your family member’s allergy.
Great idea, about the heath bits!! Thank you so much for sharing what you did!! Hope it’s a hit!
Just love this recipe sooooooo much!! I made it for the first time last thanksgiving and it’s now become a staple. Was a hit with everyone. Even had a family feud over who got the last serving! 🤣😂
Yay!! Love hearing that, not the feud, but how much everyone loved it 🙂 Thank you!
I just made the pumpkin delight . Did I do it right 3 pkgs of instant pudding 3.4 oz each ? Feel I made a mistake ?
Yes, it’s 3 boxes of the mix. Not, a made pudding, but just the mix 🙂 Hope it’s a hit!
Do we use flour or powdered sugar in the crust. Video says powdered sugar and recipe says flour?
Flour
So sorry, flour 🙂
I’ve used this recipe for several years now. My family would disown me if I didn’t! My son does NOT like pumpkin, but will eat this because it’s so light.
This year I couldn’t find my printed recipe and absolutely panicked! FORTUNATELY Pinterest exists and I was able to find it. I’m going to laminate the paper so I won’t lose it again!!
THANK YOU!!!! This is ABSOLUTELY the Best for our holiday!!!
I am so happy you found it on Pinterest!! That makes me so happy that your son even likes it! Thank you so much!
Love this recipe!!! Would this work with a homemade pie crust?
I haven’t tried, but yes, you can 🙂
I don’t know why the white chocolate seems weird to me with the pumpkin. Can anyone tell me… Do they blend well together? I was thinking cheesecake would taste really good. 🤷🏻♀️
It’s totally a preference, but I love it 🙂
The recipe shows in step.1 to use flour, butter, and pecans, but video shows powdered sugar, butter, and flour.
The crust is flour 🙂
I love all your recipes they are easy to make thank you so much for posting them
That’s so nice of you to say! I am glad to share! Thank you so much!!
What type of flour do you use?
I used regular flour 🙂 Enjoy!
Love this…easy to sub out and make sugar free!!
Glad you do!! Thank you for saying that!
So easy and so delicious. Instant family favorite!
Raw or roasted/salted pecans?
We use raw, but either would work 🙂
If using a 9x 13 pan do you double the ingredients? I made in a 9×9 pan and did the 1 1/2 crust recipe but if going to 9×13 do you double it 1 1/2 times the other ingredients to fill up pan?
You would do the note in layer one for using a 9×13. You wouldn’t need to double the other ingredients, but could if you wanted it thicker.
For the crust on the video it calls for powder sugar but on the recipe it has flour. I made it with flour what is the correct item?
Yes, sorry it is flour 🙂 Hope you liked it!
Can this be done is a spring form pan? Sounds yummy!
I personally have not tried. It would probably take 2 pans, because it makes a lot.
I am crazy over all pumpkin spice deserts, but this beats them all. I didn’t have pecans, so I switched them for roasted ALMONDs. Best crust ever. Love the cream cheese layer too. Thanks for sharing.
You are so welcome!! Glad to share 🙂 I am so happy you liked it!
Can you use a Graham cracker crust or just substitute Graham crackers for nuts. Family doesn’t like nuts in their baked goods
You sure could 🙂 I hope it’s a hit! Thank you!
So you would still use the flour and butter in the crust?
I would still use the butter. Let me know what you think 🙂
Turned out as written. The crust was especially good.
So glad you tried it! Thank you for sharing that!
This dessert is FANTASTIC! I only had two boxes of french vanilla pudding so I used a box of CHEESECAKE pudding. Turned out great! I’m thinking about making this instead of pumpkin pie for thanksgiving.
It’s a must at our Thanksgiving! Glad you liked it! Thank you for sharing that!
Found this in my FB HISTORY this moRning and going to make it. Cant wait it looks so good
It is! Hope it’s a hit! Thank you!
Love The recipe. TAste is great but pumpkin filling was too soft/runny. What could have caused this?
Glad you do! Not sure what would have made it runny. Did you add milk & the ingredients on the pudding box?
I made this for our Thanksgiving dinner yesterday. And omg it was to die for. Everyone loved it, even my kids. I never leave a review but was so impressed with this recipe that I had to!!
Im a little confused in the recipe itself it says to use flour for the crust but in thE video The person uses powdered sugar? Which one is suppose to be used?
Sorry about that, it is flour 🙂 Enjoy!
Your recipe says 1 cup of flour pecans and butter for crust. You video SHOWs mixing sugar butter and pecans . Which one is correct
It is flour 🙂
If I don’t like nuts what could i Use instead of Pecans? Thanks!
You could try crushed cookies-shortbread or gingersnaps or maybe graham crackers.
Love this, I make it a lot for big gatherings….
Thank you for this wonderful recipe
You are so welcome! It’s my go-to! Thank you!
Looks delicious. Can this be frozen.
Thank you! It is! Just cover the top with an airtight lid and place it in the freezer. When you want some, cut out the amount you want and leave it out to thaw and place the rest back in the freezer.
LOVED, LOVED, LOVED this recipe!!! It was a huge hit at a recent dinner party where I made it. everyone was raving about it and wanting more. I did make a few small changed. I didn’t use the pumpkin spice and didn’t miss it. I used vanilla pudding instead of the white chocolate. I also used a little more whipped topping on the final top layer and an extra spoonful or two of cool whip on Layer 3. Can’t wait to make this again.
Sounds great! I am glad you tried it! Thank you for sharing what you did & thought!
Do u think cheesecake pudding would work?
I am sure it would 😉 Enjoy!!
Love It!
I am so glad you do! Thank you for trying it & for letting me know!
Hello,
I hope that I get a reply, I have just come across your recipe for this great looking dessert. I absolutely love Olive Gardens pumpkin cheesecake with the carmel. Do you have any suggestions on how to use carmel with this dessert? I am going to try crushed gingersnaps as crust and wanted an idea as to the carmel.
Thank you
I am glad you came across this recipe! Gingersnaps will be a great option. I haven’t used caramel, but you could definitely spread it over one of the layers. It might be easier to spread it over the crust, but between any of them would work. Enjoy!
Haven’t tried this yet. Have nut allergies and want to use gingersnap cookies for pecans. Do I just sub same amount for ground cookies?
Yes, I would use the same amount 🙂 Enjoy!
looks good
i’m making this for ouR girls day TOMORROW. We all love PUMPKIN so i know it will be a hit!
I hope it was!! Thank you!
Is that really 3 packages of pudding?
Yep 🙂
if I’m allergic to nuts can I just leave them out of the recipe all together and make the crust with just the flour and the butter?
Yep, you sure could 🙂 Enjoy!!
I HIGHLY recommend this RecIpe! I made this for thanksgiving, and Out of 4 desserts to choose from, this dish was everyones favorite. Got so many complimeNts. Now i made it again for christmas because my sister BeGged me Too make it lol thanks so much for sharing this deliciousness of a recipe. (Recipe didnt specify what kind of butter, but i used unsalted)
You are so welcome! It is always the hit! Good choice..I use unsalted butter 🙂 Thank you!
My fav pumpkin dessert. Period. End of story.
Yay!! This is one of my favorites! Thank you!
i made this for thanksgiving and it is a keeper!! Great flavor and easy to make, everyone loved this recipe.
I am happy to know that everyone loved it!! It is definitely a popular one on my site. Thank you for trying it!!
I made this with a graham Cracker crust since My dauGhter only likes Cheesecake for a dessErt. I was attending 2 Thanksgiving celebrations so I split the recipe and layeRed them in two vintage crystal bowls. I made the laYers more equal in size To increase the cheesecake portion. EveRyone loved loved Both the recipe and the presentation! I topped it with graham cracker crust sprinkles and pecans. I used white goDiva Vanilla bean pudding and also sprinkled some graham cracker crust in between the pumpkin and cheesecake layers. It was yummy and beauTiful!! I will take to my nExt social! I want to try the pecan crust next time Or maybe i’ll sprinkle some pecans on base layer of graham cracker and tHe middle layer. Thanks!!
That sounds beautiful & delicious!! Thank you for sharing that!!
Oh i do love the taste. HeaVenly. just onR thing. Layer 1 you call for 1 cuP of flour. But….the video calls for 1 cup of powDered sugar. I was afRaid to not use flour so i did. It tasted horrid! So i sPrinkled some sugar on it while it was still warm. I think you maybe did, in fact, mean pOwdered sugar?
DO you think i could put this in a trifle dish? Or has abyone tried that?
I have not tried, but you sure could! It would look pretty!
This may be a stupid question, but the recipe calls for 3 cups whipped topping divided. I am using Cool Whip. The small container is 8 oz but that seems like a lot for a cup. Do you consider one 8 oz container a cup or do you measure it in a cup? I am making this for the first time for turkey day and really want this to turn out! Thanks in advance!
You should be fine with the larger (16oz) container. If I am making my own, I will measure. The 8 ounce does seem more than a cup measured, but everyone always loves it, so I usually count it as a cup. You can have a 16oz plus an 8oz, too. It’s really up to you. I usually use both & maybe have a little left. Hope that helps! Good luck & enjoy!
Absolutely loved by everyone at two events. This is a must to be featured on my thanksgiving menu!!
Yay!! Happy that it was & that it made your menu 🙂 Enjoy the holidays!
Did anyone else notice that the recipe calls for the first layer as butter, flour and pecans but the video shows the first layer as Butter powdered sugar and pecans. ODD…. Not sire which to follow and i bought tHe inGredients to make it tonight – for a fAmily dinner tomorrow.
It’s flour 🙂 Hope you like it!
Do you add sugar to the whipping cream?
Looks really good, thanks!
You are so welcome!! Hope you give it a try!!
Can yOu sUBstitute puMpkin for maple somehow? Looking for a maple dessert for thanksgIving!
I have not tried, but you sure could 🙂 Or, add a little with the pumpkin?
How do i make a graham cracker crust for this and do i still cook it?
You would just crush some graham crackers & add melted butter. Yes, you can still cook it.
This was so good. I only had a 9×13 pan so i doubled the crust recipE. I also cooked it for 30 min instead of 15 since it dIdn’t look done after 15. It turned out amaZing! Eve loved It and i will Definitely be making this again.
Yay! I love to hear that! Thank you for letting me know 🙂
If the recipe calls for 3c whipped topping how big of a tub should i buy? Planning on going to the store later today.
So sorry..I don’t work over the weekends. Did you get it figured out? I was going to say to buy the bigger tub..I can’t think of the ounces in my head, but the big one is enough. Hope it turned out!
Can this be frozen?
I personally have not tried. I am not sure how the whipped topping would turn out. I probably wouldn’t.
I love pumpkin dessserts and I am thinking about making this for a pot luck. As far as the whipping cream, are you using actual whipping cream the we whip ourselves or cool whip type whipping cream?
Either work just fine. I think I made my own for this specific recipe 🙂
making this tonight with my lil bro & sis!! thanks for the idea!
You are so welcome!! Hope you all liked it!
Made this TWice!! So easy and a crowd favvvv
Woohoo!! Thank you for letting me know!
Pecans add that special touch! Also, the texture is amazing. I’m completely in love with this recipe.
They do! I am so glad you like this! Thank you!
I am not a huge fan of pumpkim pie but Do loVe pumpkin. ThIs was awesome !
Yay!! Thank you for trying it!! So, glad you liked it!
This turned out To be delicious and Even looks like e picture!
That’s the best!! That makes me happy to hear! Thank you!
MAde this for thanksgiving and it was a crowd PLEASER .Just loved it!!!!
Thank you so much for trying it & sharing it 🙂 I am so glad it was a hit!
It is fantastic!
Thank you so much!!
Well, not sure what I did wrong. The taste of the layers is good. The TEXTUre, HOWEVER, is TOo liquidy. My guess is it’s the pudding mix. I bought ten 1 oz boxes And would’ve used them all, but between those layers, I stopped to read COMMents, and at Very end of comments, someone noted that 1 oz boxes of sugarfree are equivalent to 3.3 oz boxes with sugar. Never would have considered that at all. Nevertheless, still didn’t come Out right.
Got everything on the ingredient list
I was having trouble getting the entite
Page to liad at the store. So was caught off
Guard when reCipe called for wHipped topping.
I thought this referred to the step with
The pudding… WRONG. Need 3 packages of cool whip
-was very happy my grocery was still open
For my ovERSIGHT! Increased ingredients
To fill a 13x9x2 pan with extra pecans.
Turned out great!!
I am glad the store was open too!! Thank you so much!! I’m glad it turned out 🙂
Is this dessert okay to make the nIght before? Wasn’t SURE HOW well it wOuld hold up if chilled in fridge for over 12 hrS. Thanks!
Yes, it should be ok 🙂
If i make this now at 4pm and serve it tomorrow for thanksgiving will it still Be good?
It should be 🙂 Happy Thanksgiving!
I just maDe this and could not spread the whipped cream on top as the puMpkin filling Is too runny. I have it in the frig hoping it will set so it is easier to spread whipped cream.
Could you make this the night before? Thank you.
Yes, you could 🙂 Enjoy!!
Is 3 boxes of pudding correct? It seems a bit much
Sorry, i know this was posted a long tome ago, but i’m Goign to make this for tHanksgiving tomorrow ?. Do you use salted or unsalted butter?? Thank you!!
I like to use unsalted when baking 🙂 Enjoy!
Can you use pumpkin mix in place if pumpkin puree?
You could, but you may need to add more spices. I haven’t tried, but pumpkin is the same as the puree without the spices.
Help please im not to sure how much milk!
It says 2 1/2 C milk
2 1/2 cups 🙂
Do i use pure pumpkin puree or pumpkin pie filling? It would be tastier using tge pie filling
Pumpkin puree 🙂
I’m making this awesome dessert fOr Thanksgiving… can it be frozen?
I’m not a big pecan person so thinking about making the crust without pecans – Should i change the measurements at all? Using a 9×13
I wouldn’t change it 🙂 Enjoy!
Thank You!
Due to inclement weather, i have a lot of this yummy dessert leftover, do you think it would freeze well?
That is a good question. I have not personally tried freezing it. One way to find out 🙂
Cant wait to tRy your Pumpkin dessert. Family come next week! Thank YOU!!
I can’t wait for you to try it, as well!! I hope you family loves it! Have fun!!
tHIS WAS AMAZING! i MADE IT MOSTLY KETO BY USING ALMOND FLOUR, GRASS-FED BUTTER, POWDERED ERYTHRITOL AND ALMOND MILK. tHE ONLY SUGAR WAS IN THE PUDDING AND i COULD HAVE MADE THAT AND WHIPPED THE CREAM, BUT USED COOL WHIP. IT WAS VERY WONDERFUL AND EVERYONE ASKED FOR THE RECIPE.
I am so glad you could make it keto friendly 🙂 Thank you for sharing what you did!!
Yum! Yum! This was so good. It was go e in 39 minutes!
Haha..well, I am glad it got devoured 🙂 Thanks for sharing that!
So I used this recipe for a pumpkin cook off at the school fall festival and won! I don’t like or eat pumpkin so I had to go based off reviews entirely and it paid off. Thank you for the wonderful recipe.
Yay!! I am so glad you did!! Thank you for giving it a try!!
I made this for a coworkers birthday, who wanted something “pumpkin”. I hope the crust tastes good. I used graham cracker crumbs because of allergy. The pudding i used was cheesecake. Yum. Thanks for a yummy non-pie recipe. ?
You are so welcome!! I am glad you liked it. Great compromises!! Sounds delicious!
Should the pumpkin layer by quite doughy in its consistency? I didn’t have 3.4 ounce pudding mix, I had mixes that were 1.2 ounces and I put 9 of those in. The mixture was so thick it just climbed up my mixer as I was working it. I even added more milk and coolwhip to try to thin it out. I feel like I’ve made a mistake with the pudding amount. The way I read your ingredients was that you needed 10.2 ounces of white chocolate pudding mix.
You would think that would make sense, because it is 3 boxes that are 3.4 ounce each. I haven’t tried adding more of the smaller ones, so I am not really sure if or how that would change the recipe. The pumpkin layer isn’t supposed to be doughy, it should be a pudding, creamy consistency. I am sorry, I wish I could answer your questions. I would have to try with the smaller ones, to know the exact amount.
I’ve read thru a lot of the comments. I think there’s a misunderstanding with the pudding amounts. The people using the 1 oz packages are using “sugar free” pudding. Those 1 oz packages are equivalEnt to the 3oz packages of the regular pudding. For the recipe, you should use either 3 packs of the 1oz sugar free or 3 packs of the 3.4 oz.
Can I use kerry gold butter it is salted?
I am sure you could. I haven’t tried though. I like to use unsalted when baking 🙂
Hi Kristyn! I made the Pumpkin Delight to take to my synagogue for our lunch after services today. It was a huge hit, everyone loved it! Instead of Cool Whip, though, I used Dream Whip (the dry mix–find it in the baking aisle on the top shelf) whipped with heavy cream. It came out so much richer and creamier that way!
I like dream whip! I am so glad it was a hit!! Thank you for letting me know 🙂
Thank you
I have made this several times and is one of my favorite fall deserts. One of my dearest friends who is not crazy about anything pumpkin absolutely loves and request this desert even in the summer!
I am so glad to hear that!! It is definitely a fall favorite!! I love that it’s requested in the summer 🙂
Cannot wait to make this recipe for our family thanksgiving. Pumpkin pie is great, but I want to do something different but still has pumpkin in it. Look so yummy. Thank you so much for the recipe. Looks fun to make.
This will be a hit!! It is so good!!
This looks delicious.
But I am going to be using my kitchen Aid artisan stand mixer for this recipe. I already have the measuring cups, the 9×13 rectangular baking dish and spatula.
It is one of our favorites!! I hope you like it, as much as we do 🙂
loved this
I am so glad you did! Thank you for letting me know!
Can you please tell me if you can make this dessert in advance & freeze it?
I have not tried freezing it, so personally I’m not sure how well it comes out frozen. If you were to try, I would definitely get it out & stick in the fridge the night before or morning of.
Thank you
If you have never froze it, how long can it stay in the fridge before you serve it.
I like to serve fresh, so I haven’t made it more than a day ahead, but I think a couple days ahead would be ok.
Can I make this ahead of time and freeze it?
I have not tried freezing it, so personally I’m not sure how well it comes out frozen. If you were to try, I would definitely get it out & stick in the fridge the night before or morning of.
This was really good, but next time I would use vanilla pudding and probably two boxes instead of 3 with a little less milk or use more cream cheese. The Hersheys white chocolate pudding gave it a slightly artificial taste, the pudding layer was really thick compared to the thin cream cheese layer as well. Overall, a good dessert, though, that my picky littles loved. I made a 13×9 and used a golden Oreo crust with 24 oreos instead. Yum! Thanks, love your recipes.
You are so welcome! I am glad to share! Thank you for letting me know!
The recipe I have uses Butterscotch pudding mixes with the pumpkin and milk. No cool whip in it. The top layer is cool whip with chopped pecans sprinkled on top. Delicious!
I just made this for thanksgiving yesterday to take to my boyfriend’s family dinner and everyone absolutely LOVED IT! There was a whole dessert table with 4 different kinds of pie, a cake, cookies and chocolates and literally my dessert was the only one that anybody ate. I got so many compliments! Everyone really loved how light it was, especially after a huge thanksgiving dinner, because it’s made with the cool whip..
I followed the recipe except for the crust I used a whole box of crushed Nilla wafer cookies (minus the 4 that I ate), half of a stick of butter and 1/4 cup of sugar and I left out the pecans on top too just bc I know that some of his family has nut allergies. I think next I’ll attempt a chocolate & peanut butter pie using the cool whip again to make it light.. so if you have any recipes for something like that then send them my way! ???? thanks again!
Love it! That makes me so happy! Thank you so much for sharing it with your family & letting me know!
Lost my recipe for Pumpkin Dump Cake
https://lilluna.com/pumpkin-dump-cake/.. Here ya go!
Try it with using eggnog instead of milk!! So rich, creamy, and delicious!! Thanks for sharing this. I love to find good recipes and even more when I can tweak them and make variations.
Glad you found it, too! I love that you will adjust it to your liking! Thanks for the suggestion!
When mixing the butter, flour and pecans for the crust? Does one mix by hand or mixer? How should crust look?
I like to do it by hand. Crust should be crumbly, you could press into the pan, not dry. I hope that helps 🙂 ENJOY!
what happens when I can’t find white chocolate pudding mix
Just use vanilla 🙂
Hi, I was wondering if someone could possibly answer my question ASAP. The recipe calls for 3 small packages of the pudding mix, 3.4 oz? That seems like alot. Could I just use 3 – 1.85 oz pudding mix? Thanks for your help in advance!
I’m so sorry to have not gotten back to you sooner. It is 3 boxes. You could use smaller ones, though I have not personally tried. So, I’m not sure how that would affect the outcome. Good luck! Hope you like it 🙂
Thanks so much!!! Making this for Thanksgiving!!!!!
I use two boxes of Carmel pudding and one box vanilla. We love this combination. Great recipe!
Sounds great! Thank you for sharing!
I love this dessert!! Making it with a gingersnap crust makes it even better!
YUM! Thank you for letting me know!
Easy to make and unbelievable taste. Very impressive for guests
Thank you! I’m glad it was a hit!
Ok, you got me hooked. I am retired, with lots of time.
But I am a diabetic, so on your pumpkin dump cake, what can I do to get rid of the massive cup of sugar, I can use sugar free sugar, but would still need the mass?
Thank you! I wish I knew? Could you use Splenda or Stevia?
I was wondering what you mean with whipped topping? Do you mean the cool whip or heavy cream whipped and then measured out?
You could either use cool whip or make your own whipped topping 🙂 It is measured out, though. Which ever you prefer 🙂
Made this for a party this past weekend. It was delicious!!! I’ll be making this for the Thanksgiving Potluck at work. This recipe is definitely a keeper.
I’m so glad! Thank you! It’s always a hit 🙂
Going to make them both. Yum.
I sure hope you like it as much as we do!
Absolutely love this recipe!!!
Have you tried splitting the recipe into 2 smaller pans instead of one 9 x 13 pan? Maybe two 8×8 dishes? If so what would be the cooking time for the crust?
Thank you!
If you use pumpkin pie filler instead of pure pumpkin puree do you still need the pumpkin spice?
I have not tried. You could make it & maybe just do a little taste & decide if you’d want to add the spice? I’m sorry, I wish I knew. One way to find out 🙂 Let me know what you do.
Can this dessert be made ahead by a day or two? Can it be frozen? Thanks!
I have never tried freezing it, so I honestly can’t tell you how it turns out. I think a day ahead would be fine, possibly two, but haven’t done it a couple days ahead. Sorry, I wasn’t much help! Hope you like it!
For this recipe you say 3 cups total of Cool Whip-1 cup at 3 different times. So does this mean 3 8 oz. containers for the 3 cups needed or 3 actually measured cups of Cool Whip in a 1 cup measuring cup? (BECAUSE in your Magic Pumpkin Cake you say 1 cup Cool Whip but that you used the whole 8 oz. container for the 1 cup. It’s confusing) Thanks
It’s 3 cups total, but you add 1 cup, 3 different times in different steps. An 8 oz container is about 1 cup, so either is fine. Hope that helps you! Good luck!
Hi I was wondering can you make the pertzel crust (like in the strawberry jello dessert)…instead of the pecan crust???
Thank You!!!
You sure could! 🙂 Hope you like it!
Am I reading the this right, that you use 3 boxes of pudding mix, for this recipe?
Yep! It’s comes out perfect! Let me know what you think 🙂
I would really like to try this recipe. I tried to download it and print it, but it won’t allow me to do that. Any hope you can send it to me?
You should be able to. There is a print button. Is your printer chosen in the options? Try again & let me know or you could always write it 🙂 Hope it works!
looks great for thankgiving dinner
Yes, perfect time to eat it!! Always a crowd pleaser!
2 boxes of pudding would be quite enough. Three makes it too thick, especially with the amount of milk called for. My lemon lush calls for 2 boxes of pudding and 3 cups of milk.
Thanks for trying it. You could definitely adjust it to how you like it.
How did you make the whip topping or did you just buy cool whip? Looks delicious!
You honestly could do either. For convenience, I use the store bought, but if you’d like to make some, here is a recipe….http://allrecipes.com/recipe/18352/whipped-cream/. ENJOY!
Is that all purpose flour or self rising?
All purpose 🙂 Hope you enjoy!!
what can 1 use instead of pumpkin please
Really if you don’t like pumpkin, you could make it whatever flavor you like…chocolate, pistachio, banana, etc. Hope that helps!
Hello,
I like the recipe but, doesn’t the pudding mix contain cornflour/cornstarch? Should it not be cooked? Also, what is Whiped topping – we do not have it in the UK…
It’s the instant pudding, so I doesn’t need to be cooked. Whipped topping is something people like to add on top of desserts. Here is a link..https://answers.yahoo.com/question/index;_ylt=AwrTcdmzcrlZJIMA8rsnnIlQ;_ylu=X3oDMTByNWU4cGh1BGNvbG8DZ3ExBHBvcwMxBHZ0aWQDBHNlYwNzYw–?qid=20110612090658AAsndcz
Can you freeze this dessert?
I personally haven’t tried, so I can’t say how well it freezes or not. I should be ok, but again, I haven’t tried. I’m sorry!
Thanks for sharing. I can’t wait to try this recipe.
You are so welcome!! I hope you like it!! Thank you!
what can one substitue for pumpkin filling please
For the Layered Pumpkin Dessert can you use whipped cream instead of whipped topping?
Yes 🙂
Why do so many recipes nowadays call for, either Pecans or Walnuts ? I’m very allergic to both of these. Can’t even be in the room if someone is eating something that has walnuts!
Is there anyway to subtiute a different kind of nut say peanut or almond ,cashew ? On the pumpkin layered cake?
Of course! Add whatever peanut you can eat 🙂 I hope you like it!
Can you use sweet potatoes in this recipe?
I have never tried. Would you replace something with that or just add that?
The only ones available at my store were approximately 4oz boxes with one bag in each. If you meant three boxes, then I imagine that’s what is wrong with my pumpkin layer.
Yes, it’s 3 of those pkgs. Since, yours are 4 ounces, you can leave maybe like a teaspoon in the bag or maybe it wouldn’t make a difference. I hope that helps and you’ll try again sometime 🙂
can the layered pumpkin dessert be assembled the night before?
I haven’t made it the night before. I’ve made it the morning of and it was ok, so it should be fine. Hope that helps!! Enjoy!
Can you please confirm if the cup of whipped topping is an entire 8 Oz container of cool whip of if it is measured cup amount of cool whip. In other words do you need 3 8oz containers of cool whip or 3 measured cups of cool whip?
However you want to buy it, but you’ll need 3 cups total of whipped topping, 1 cup at 3 different times. Hope that helps!
I have made the layered pumpkin dessert many times. It’s ALWAYS a hit. My husband says it’s better than pumpkin pie. I’ve given this recipe out many times. 5 star from me!
Oh, thank you!!! I’m glad it’s a hit and thank you for sharing it!! 🙂
Thank you! This recipe is simple, creamy, and so yummy!
You’re welcome!! It’s one of our favorites!! Thank you!
This was my Thanksgiving dessert this year and it was the best! It looked beautiful and the crust held together, making it a pleasure to serve. It was so much better than pumpkin pie. I’m pretty sure I’ll be making it at Christmas too! Thank you for such a lovely recipe 🙂
Yay!!! Thanks so much for letting me know!! Makes me happy!!
Walmart didn’t have white chocolate pudding mix, so I got a pumpkin spice pudding and 2 cheesecake pudding mixes. The thought sounds yummy!
That sounds great!! Enjoy!! Thank you!
This is the most Heavenly stuff I have ever tasted! I am a pumpkin lover from cookies to cakes and pie to shakes!
Definitely Five Stars!
Thanks so much for letting me know!!! That makes me so happy to hear!!
Hi. I’m making this for the first time, as I write this, and I went to put first layer on cool crust. When I went to spread it, some of the crust broke into pieces and then sticks to layer. What did I do wrong? I used a 13×9 pan. How can I finish spreading without ruin the whole thing?
I’m sure you aren’t doing anything wrong. Sometimes that happens. I just try to press down as I spread over the crust. It’s ok if pieces get into the mixture. Let me know what you think!!
Could you tell me, if you crushed the pecans into smaller pieces for the crust or did you leave them the same size as the ones on the whipped topping and plate? I am making this for tomorrow’s dinner. Hope you have a wonderful Thanksgiving!!
They are all about the same. I crush them together and then use what I need. Hope that helps!! Good luck and enjoy!!
Best dessert for thanksgiving!!! I brought this as one of my dishes to a thanksgiving dinner and it was devoured! I was so sad I didn’t have left overs, I couldn’t wait until I make it again this year!!
That makes me so happy to hear!!! Thank you for letting me know!
Self rising or plain flour????
I just used plain flour 🙂 Hope you like it, as much as we do! Thank you!
Made this last year!! Soooooooo good!
SO happy to hear that!!! It’s been a huge hit! Thank you for letting me know!!
I love pumpkin recipes some of these are very interesting can’t wait to try some of them
Pumpkin is starting to grow on me! Never cared too much for it, but starting to like it! Thanks so much and hope you like!
Hi! I’m making this for Thanksgiving, and was wondering if you thought french vanilla pudding mix would be alright, and if I’m substituting the canned pumpkin for pumpkin spice jello pudding, how many boxes of pumpkin spice pudding mix should i use??
Stopped by to get the free Fall adult coloring pages to color with my daughter but we can’t seem to find them.
Could you describe which one it is?
My mother-in-law made this when we visited this weekend and it was delicious!
🙂 Glad you liked it!! Thanks for letting me know!
Wondering if i could substitute real homemade whipped cream for the cool whip???
Of course! Hope you like it, as much as we do!! Thanks so much!
This is just like my grandma’s cream dessert! She used butterscotch pudding in hers. I love this and am making it minus the pumpkin.
That sounds delicious!! I’ll have to try that! Thank you!
I made it and my husband and step kids had never had it before. They all liked it. Step kids liked it so much that they only left me a tiny sliver.
Haha! Sounds like you’ll need to make it again!
If i use pecan sandies cookies for the crist do i add in butter or butter abd the flour
That’s a good question! I haven’t tried, I would they already have that in the cookies, so probably not.
Hi~ has it been decided whether it’s pumpkin puree or pumpkin pie filling? I see the recipe says puree, but in the comments there seems to be some confusion. I will go ahead w/ the puree because of the added spice.
I don’t care for nuts so made our crust with gingersnaps. Found a no bake recipe for it online. Looks like it turned out great. Sprinkled some additional crumbs on top. Thanks for putting the recipe out there for us to find. ????
I made this last night but when I checked it this morning the pumpkin layer was like soup. I read recipe over again (and again and again) to see what I did wrong but I didn’t deviate from directions at all. Could you offer any suggestions? Was the milk only supposed to be maybe 1 cup? 2 1/2 seems like an awful lot and the ‘pudding’ amount would have been enough for two desserts. Thanks for your input. Happy Thanksgiving!
Pumpkin layer never set . disappointing..
I’m not a huge baker, but I’m attempting this this year. Is it normal that there is no sugar in the crust? I’m guessing the layers will be sweet enough to off set this? I’m a wee bit nervous because I’m making this to take to a group dinner without tasting it first. Would love your input.
So I really confused – it is pumpkin pie filling or just canned pumpkin – two very different things.
Also wanting to confirm that it called for 3 of the 3.4 oz packets. That seems like a lot of pudding.
Is there an alternate crist recipe you could recommend?
This looks delicious! I’m allergic to tree nuts though so pecans are out. I’m going to try mixing the flour with crushed graham crackers.
I think crushed graham crackers would be great!!
I always use crushed pecan sandie cookies mixed with the butter for the crust of this type of recipe. It’s delish and easy.
We love it with pecan sandies too – SO good!!
Looks fantastic! I’ve been looking for an alternative to pumpkin pie.
Has anyone tried this with sweet potatoes? I would really LOVE if someone could share how they did that or how I could adapt.
Can you freeze the layer pumpkin dessert?
Thank you
Barbara
Hi
Luna has stated in other answers that she has never tried freezing it so she’s not sure.
OHMYGOODNESS this is so delicious! I made it at the beginning of the week and have eaten a couple spoonfuls every day. Gluttony, maybe, but oh-so-satisfying! Where was this recipe taken from? I’m in love! Thanks for posting!!!
My mom has been making this dessert for years. She calls it “Pumpkin Surprise”. It’s always a hit with our family!
Has anyone made this the night before? I won’t have time after work to let this chill for three hours, but I’m worried that it would be too frozen if I chill it over night. Suggestions? Also, are you just chilling in the refrigerator or freezer?
I think it should be fine made the day before. And I chill in the fridge. 😉
Do you just mix the pudding mix into the recipe or do you make the pudding and then add it in?
Just the pudding mix. 😉
Just made this and it is delicious!!!!! I would double the crust amounts though as its not enough for a 9×13 pan.
So glad you liked it. And yes, if you want a thicker crust, doubling is a good idea. 😉
I made this last week and it was awesome.The pecan crust was perfect.I like pumpkin pie for Thanksgiving,but I could see making this instead.Great recipe,thanks.
I’m so glad to hear you liked it!! I hope it becomes a Thanksgiving staple. 😉
Dang it , I messed up on step 4 by not adding another cup of cool whip to mix together… I didn’t realize it til after I layered it out…I’m worried that missed step will make it taste like crap 🙁
Just now seeing this… how did it end up tasting?
We made this and loved it! However, the crust stuck really bad. Any tips?
Mine never set. It was sitting in the fridge overnight and still came out super runny. I have no idea what is wrong with it.
Also one thing that made no sense that is perhaps the reason why we have no dessert for dinner – 3 small packages, of 3oz boxes. Do you mean three boxes? Do the 3oz boxes contain 3 packages? The only ones available at my store were approximately 4oz boxes with one bag in each. If you meant three boxes, then I imagine that’s what is wrong with my pumpkin layer.
Yes, it’s 3 boxes, only 1 package in each box. The actual size is 3.3oz each.
Made this dessert yesterday, it was very good but tasted more like butterscotch than pumpkin. Wondering what I did wrong, I was craving pumpkin. I couldn’t find white chocolate pudding mix so I used vanilla, could that be it?? I also used a 9×13 pan and would have liked more crust, what would you suggest, should I double the crust next time?
I’m sorry you had problems with it Tamara. We feel like the white chocolate pudding definitely isn’t as strong and goes great with the pumpkin so I’d try to find that next time. We can usually find it at Walmart. And for the crust, I’d add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans. 😉
I will be making this for thanksgiving. Looks delish! Could this be made the day before? Or is it best made on the day it’s going to be served?
I think most recipes are usually best made the day off, but I think this one would be fine made the day before. 😉
Hi there,
I was wondering what many others asked but didn’t see an answer…does the pudding have to made and set before using in the recipe?
The pudding will start to set up as you are making it and mixing it with the other ingredients but you do not need to let it set for the 5 minutes or so to really thicken up. It will do that when it gets refrigerated. 😉
Which size pan do you recommend?
If you want big and thick like the picture I’d use a 9×9. If you want more to share and it to be thinner I’d use the 9×13 and add the extra crust ingredients to give it more crust. 😉
Pumpkin delight very good,family love it…
YAY – love hearing that!! Thanks for stopping by. 🙂
Plan to make this for a group luncheon. Am I correct that you use use the 100% canned pumpkin and not the pumpkin pie filling?
My cousin made this recipe for a family reunion this weekend (9/27/15). It was delicious. She altered it just a little bit. She made it in a big glass bowl so it would be pretty. Layering about three different times. She made the cookie crust but broke it up in small pieces and stirred it in the mixture. It made it hard to determine what that good crunch was. We all were asking what is that good crunchy stuff? Everyone loved it. I had to come home and look up the recipe. I want to try it at Thanksgiving. It sure was a hit at our reunion. I rate it a five star.
Thanks for stopping b, Vickie!! I’m so glad it was a hit. It will be great for your Thanksgiving dinner!!
what is white pudding mix
It’s white chocolate instant pudding mix… or vanilla instant pudding can be used too. 😉
This looks delicious and I would love to make it, but my daughter is allergic to pecans. I was wondering if they are necessary and if there is a good substitute for them. Thank you!
Other readers have tried graham crackers or cinnamon graham crackers. 😀
I just made this and it was simple and tasty. The only thing I would have done differently was to make more crust. I used a 9×13 pan and it was pretty sparse. (The recipe said 9×9 OR 9×13 pan.) For a 9×13 there was not enough crust – but if i had made it in a 9×9 I suspect it would have been way too tall. Nonetheless it was easy, yummy and a great make-ahead fall dessert.
I’m glad you liked it, Julie. For a thicker crust I’d probably add 1/2 more cup of flour and 1/4 more cup of butter. ;D
I’m wondering how far ahead this can be made… I have a lunch on Sunday that I need to bring a dessert to, but I’d rather make it now and get it out of the way… Think it would be as good if it’s kept in the fridge for almost 2 days? I can never decide what kind of desse
… What kind of dessert is best to make ahead… Something refrigerated like this or some kind of cake or cupcakes… Thoughts?
*sorry, got cut off from the above comment.
I wish I had seen this sooner….I made this the night before I served it and still had left overs the day after…it was fine.
Hi Lindsey! I recommend only making this a day in advance unless you can freeze it. Unfortunately, I haven’t tried freezing it yet and am not sure how well it would work. :/
I was wondering why the pumpkin puree is not cooked, but eaten raw from the can. Is the pudding used dried, or prepared? Thanks.
Can’t wait to try these yummy recipes
Going to have this for Thanksgiving Looks yum yum
It will be perfect for Thanksgiving!! 😀
I want to make the Pumpkin Delight Recipe you posted.
Is it safe to eat the canned pumpkin in this recipe, as it is not a cooked dessert?
Yes, it is safe. I think you’ll love the recipe!
These recipes look great
Thank you!! I hope you like them!
I am trying to make this recipe, but it came out runny! I added the milk to the 3 boxes of pudding, then the pumpkin & whipped topping. It was like water, and did not set up. Dies the pudding need to be cooked, before adding the pumpkin
Did you use instant pudding mix? It should have set up within 5 minutes.
Aha!
do you prefer the chocolate or vanilla instant pudding?
For this recipe, we use the white chocolate, but if you can’t find that then definitely the vanilla. 😉
Your layered pumpkin delight dessert recipe was absolutely amazing we enjoyed it very much, thank you for posting that and I will be sharing this recipe and website with all my family and friends, hope to enjoy more of your recipes in the near future, ty Elaine
Thank you, Elaine!! I’m so glad it was a hit. I hope you can find more recipes on here that you love. 😉
Hi, Luna caught my eye because my sister married a Luna. They live in TN originally from OK, just wondering if you were related. Love the pumpkin recipes!!
Hmmm, most of our Lunas are from Mexico so I’m not sure if we’re related, but it would be fun if we were!! 😀
I do not like canned pumpkin puree as it is too strong with nutmeg and cloves. Can I substitute this with real pumpkin puree?
I have not tried it with the real pumpkin puree, so I’m not sure, but I imagine it would be fine. 😉
Thank you! Your recipes are awesome. I’ve been looking for a site like this for a long time!
Thanks, Sandee!! I hope you can find many great recipes on this site. 😀
This looks and sounds insanely good! I’m pretty sure I would sit down in front of this with a fork and eat the whole darn thing! Pinned!
Thank you, Malia!! 😀
I have a couple of questions. Due to allergies I was wondering if substitutions could be made. Could you use crushed pretzels for the nuts? Could you use clove for the pumpkin spice? Or go without spice?
Thank you
You could definitely use crushed pretzels instead, and I think clove would be fine instead of pumpkin spice. 😉
Just wanted to clarify–are you supposed to make up the pudding mixes and combine them with the pumpkin or just mix the powdered pudding into the pumpkin??
You’re just using the mix… when you add it to the milk it becomes a pudding layer. 😉
This Pumpkin Delight has to be heavenly. Thanks and I will definetely make it soon.
Would love to know what you think if you’re able to give it a try. 😉
these look awesome! I will be trying them very shortly. am always looking for ways to have different food on my table!
Thanks!! I hope you like this dessert. Have a great day. 🙂
I want to try your Pumpkin delight, it looks like my family will love it and me to… Thank you
Have made this twice, its ridiculously good. Won’t ever have pumpkin pie again. Thanks for posting!!
I am planning on making this for Thanksgiving tomorrow! I was wondering if it does ok if you make it the day before you plan to serve it?
Yes, of course. Just keep refrigerated until ready to serve. 😉
Looks absolutely amazing! One question… any recommendation as to what I could use for a crust… in case of nut allergies?
Crushed up graham crackers work too. 🙂
thanks!! That’s just what I decided to do!! HAPPY THANKSGIVING!
Anyone try this with the sugar free/ fat free white chocolate pudding? Or is that stuff just gross?
My store only had this flavor (didn’t know about the Vanilla being a substitute for the White Chocolate).
My grocery store only has 1oz pcks …suggestions please,
Is your picture from a 9 x 9 or 9 x13 pan? I am making this for my families Thanksgiving!
We used a 9×9, but it can also be made in a 9×13. 😉
Looking for a dessert for Thanksgiving & found this on Pinterest. I made this last night! It’s delicious & my husband absolutely loved it! Making this again for family on Turkey day. Thank you for sharing it!
I love hearing that you enjoyed this. Hope the rest of the fam loves this tomorrow too!!
This looks amazing. I’m wondering though if you think I could freeze this and then transport it? I’d like to make it ahead and take it.
I”m not sure how well freezing would go. I would make it ahead but no more than 24 hours in advance and just keep it refrigerated until ready to serve. 😉
making this for a potluck tomorrow. Noticed the crust didn’t call for sugar or salt. Are they unnecessary in the crust?
I had some trouble with the crust. I baked it and it was very crumbly even after I pressed it down. Any ideas?
Hmmm – it’s going to be a little crumbly but make sure your butter is softened and it should work well. 🙂
Anyone else have milky pumpkin layer. It didn’t thicken at all. Mixed over 5 minutes.
My pumpkin layer is really milky. I don’t know what I did wrong.
My pumpkin layer is Also so milky ?
This need more crust, it taste like soufflé as the crust get lost.
Sorry you had a problem with it. IF you like more crust I suggest adding more next time you make it. 🙂
is the butter for the crust melted or softened?
Wondering the same thing about the butter.
Just softened. 😉
Made this! It was delicious. I substituted a graham cracker crust because of a nut allergy and a dislike for pecans. Turned out great!
Made this desert and it was sooo yummy!!! Instead of making pumpkin pie this year for thanksgiving I’m making this amazing dish of deliciousness. Thanks for the recipe!
I made this the other day and it was delicious! Next time though, I might use a bigger pan. I used a 9″ pan and it was thick but did manage to fit all in there. Thanks so much for posting this wonderful recipe. I will be making this agan.
Silly question, are you making the vanilla pudding mix, having it set to pudding state, then mixing with your pumpkin?, or are you just mixing the powder with the milk and pumpkin?
Ok I feel a bit foolish because everyone figured this out without asking,but do you melt the butter first? Cannot wait to make this!! Thanks!
Yes, you melt the butter….at least I did.
I was wondering the same thing Laura!
Not melted, per the video. It would need to be at least softened though to mix well with the flour and pecans.
This looks similar to a refrigerator pumpkin pie I make from the Kraft website. It’s my absolute favorite even though it’s not a “real” pie and is full of Cool Whip!
Made this dessert, and it was fantastic, guests loved it and asked for the recipe! No problem with it fitting in an 8×8 pan. Suggestion: note that the recipe states 1 CUP whipped topping NOT one 8 oz tub/container….big difference in volume outcome. Also, I used two vanilla puddings and one chocolate pudding and it worked great.
Enjoy!
Just measured my pan and it is a 9×9 pan and it worked perfect.
Glad it worked well!! 😀
Thanks, Karen! Glad it worked well for you. Have a great day!
I like walnuts a lot more than pecans. Would using walnuts drastically change the taste?
I think walnuts would work as well. 😉
Thanks! 🙂
There is no way this fit into an 8×8″ pan. Next time I will use a 9×12″ pan. I wasted about 1/4 of the pumpkin layer. It says to use small box of pudding mix. I used the 3.3oz. It was the smallest I found. I thought it sounded like an awful lot of ingredients, so I used a 9×9″ pan and still it wouldn’t all fit.
How was it? was it good? Thanksgiving dinner worthy?
If you Love Pumpkin, then Make this!
The Best Pumpkin Desert I Have ever Had.
Your recipes look wonderful!!!! Can’t wait to try some of them out!!! I LOVE pumpkin, and the foods that show up this time of year!!!
Thank you, Norma. Hope you love this Pumpkin Delight dessert. 😉
Would this do ok making it the night before an event?
I think it would be fine. 😉
What size are the pudding boxes you use? My store only had one size and the mixture seemed very thick. I used Hershey’s brand with a net weight of 3.56oz. I had extra that didn’t fit into the pan also. Hoping it still turns out okay! Excited to try it!
Usually they are 3.3 ounces. Did it turn out for you?
My store also has 1 ounce sizes of pudding which is the smaller box. You may want to clarify the size of the pudding box.
Just updated the recipe. 😉
ok, I’m just making sure i’m clear about this, because only Hershey’s had an instant pudding the neared the size you called for. so it really is 3 3.3 oz boxes, so 9.9 oz total pudding mix?
if so, LOL, i may have looked a little nuts with 9 1 oz boxes in my cart. It was the only way to get sugar free 😉
if it’s only 3.3 oz total, then i might have messed up the recipe…we’ll see when it comes out the fridge
That looks so delicious. Will definitely have to make this one. Started following you on Pinterest.
Erin
http://theeveryday-mom.blogspot.com/
On the Layered Pumpkin Dessert can I use another flavor besides White chocolate instant pudding mix ? Really don’t like the flavor.
I used pie filling. Oops. Turned out ok anyway. And real whipped cream too
Hi I was wandering if I could use real whip cream instead of cool whip?
You can substitute real whipped cream for the Cool-Whip but you will need to stabilize it. There are several ways to do this, however, I have had excellent results using unflavored Knox Gelatin. Google “How to stabilize whipped cream” and you will get instructions on the various methods. It holds up beautifully with minimal separation, especially important if piping the whipped cream.
I prefer and used real whipped cream! It was delicious! 🙂
what a perfect fall dessert!
Great spin on the delight dessert. I do a pistachio delight for Easter. Can’t wait to try the white chocolate pudding and pumpkin puree mixed.
Pinned and definitely making!
Cheers,
Stephanie
This looks sooo delicious! I’m craving anything with pumpkin right now:) Pinned!
Look so good. When you use flour is it all purpose or self rising?
Is the flour self rising or plain??
All purpose flour 🙂
I’m thinking instead of flour on the bottom to use dry yellow cake mix with the butter mixed in it w the pecans. This has been my goto crumble lately on desserts since I don’t like pie crusts. It’s very rich but I think it would go right along w this dessert! 😉
Oooh, I think that would be perfect! LOVE the idea. Thanks. 🙂
I used a sugar-free yellow cake mix with butter and chopped nuts, it was made in a 9 X 13 pan. Turned out wonderful.
Great idea!! I’ll have to try that next time. 😉
Your recipe looks tasty. Just one question: what goes into Pumpkin Spice?
I live in South Africa, and we don’t get anything like that mix. Would it just be cinnamon, nutmeg?
Here is a recipe for homemade Pumpkin Spice – hopefully that will help!! 😉 http://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/
In the ingredients you mention pumpkin pie filling. Then later down the list you mentioned canned pumpkin. Could you clarify please? Thanks! Looks delicious!
SO sorry about this!! I updated the recipe. It’s canned pumpkin – NOT pumpkin pie filling. 😉
It would have a better taste with the pumpkin pie filling!
Thank you. Thats what I thought that it was plain pumpkin especially with adding pumpkin pie spice.
This looks wonderful! I wonder if you’ve ever altered the recipe for a 9×13 pan? I would love to take this to our Sunday School’s monthly potluck — but an 8×8 would be too small! I think 1 1/2 of the recipe might work, or I could double the recipe and make a small “extra” pan.
I think doubling it would definitely work for a 9×13 or 11×14. 🙂
Hi! dumb question but I doubled the ingredients bc I’m going to be feeding a few more mouths, should I double the baking time for the crust also? don’t want to over bake or under bake😅
I have family members allergic to nuts, can you suggest something besides pecans for the first layer of the Layered Pumpkin Dessert?
I used those heath bits you can find in the baking isle. SO GOOD! more sugar but go big or go home right?
Oooh – Heath bits would be great!! Will have to try that next time. Thanks for stopping by. 🙂
Another reader suggested using Toffee Bits – I think that sounds great!! 😉
We have an allergy here, too, and I was thinking a simple graham cracker crust would taste good, too! 🙂
That’s what my Aunt used and it was awesome. She was describing ingredence and I saw this. I know it’s what she fixed. And put it into a pie disk to make it thicker. OMG!!! It was so good. So I’m making it for Christmas! My family name is Luna too, so that’s pretty cool too. Thank you for publishing it!
Awesome!! Thanks for stopping by!
Cinnamon graham crackers would also be a great substitute for the pecans.
YES!! Great idea!! 😀
Question,,,are you using a can of solid pumpkin or pumpkin pie filling? Didn’t say and it does make a difference.
Wendy, do you have the recipe for chocolate pudding cake?
Nancy, I have the pumpkin spice pudding, how would you adjust the recipe?
Thanks all.
I just updated the recipe – it’s Pumpkin Pie Filling. 😉
your recipe says pumpkin puree, not pumpkin pie filling
same difference. When a recipe calls for puree or pumpkin it means the can of pumpkin pie filling.
Pumpkin puree and Pumpkin pie filling are not the same thing. Pumpkin puree is just plain cooked pumpkin. Pumpkin pie filling is cooked pumpkin with spices such as cloves, cinnamon, ginger, nutmeg and allspice,also it is sweetened.
it does make a difference if you use pumpkin pie filling or just canned pure pumpkin. one has all the spices and sugar already added, the other is just plain pumpkin.
BJ is correct, I used the pumpkin pie filling so I did not put in pumpkin spice. It was delicious. I used the larger pan and the crust was too thin. I will make more crust next time, I also put in more pumpkin filling and cool whip. Awesome!
So the pumpkin puree you use is plain pumpkin with no spices right?
If I use the pumpkin spice pudding mixes
Would I see mix in the pumpkin pie filling?
I would to keep with the recipe but it would be very pumpkin-y. To avoid that I’d use white chocolate or vanilla pudding. 😉
I might just be overlooking where the recipe has been updated to show pumpkin pie filling in the recipe. What I’m seeing is puréed pumpkin.
Yes, use canned pumpkin (pureed pumpkin), not pie filling 🙂
So which IS it? Your responses contradict each other.
THEY ARE NOT THE SAME THING.
Thank you!!
KRISTYN MERKLEY
October 2, 2018 at 5:51 pm
Yes, use canned pumpkin (pureed pumpkin), not pie filling 🙂
LIL’ LUNA
September 8, 2014 at 9:58 am
I just updated the recipe – it’s Pumpkin Pie Filling. 😉
Mary
Omit the pumpkin and sub in 2 sm boxes of choc instant pudding, and add the 2.5 cups of milk to them. Once the pudding has turned thick, pour or insert into the process at the same step the pumpkin enters the pan.
hi thanks for the receipe looks good. Please how can i use fresh pumpkin instead of a can and what can i use instead of 3 sm pkgs. White chocolate instant pudding mix
thanks
Instead of white chocolate pudding I suggest using vanilla pudding. As how to use fresh pumpkin instead, I found this article: http://www.bhg.com/advice/food/substituions/how-do-i-use-fresh-pumpkin-in-a-recipe/ – hope it helps! 😀
Hi my name is Connie!! I have a question about the crust,when you bake it does it get browned! Mine looks like it’s not done!!!!
It doesn’t really brown, like cookies or something, but it does look a little more brown, than it did. It should be done 🙂
I’m wondering if you can do a gluten free substitute for the flour??
I would just use gluten-free flour instead. 😉
My SIL made this at Halloween time using gf flour and it was absolutely delish! I just finished making it for Thanskgiving and I know my non gf family will love it!!
I’m so glad to hear that!! I hope they do, as much as we do! Thank you so much & ENJOY!
If u try it with gluten free flour can u please comment if it’s good or not. Thx
KIm, King Arthur makes a gluten free Measure for Measure flour that you use exactly as you would use ordinary flour. I used it to make zucchini bread for my son and you could not taste the difference. Make sure you get the Measure For Measure, though, as they make different kinds of GF flour. Hope this helps.
Thanks for sharing that, Barbara!
Do you really use 3 boxes of instant pudding mix?
Oh my goodness! We made this tonight and it was spectacular!! The only suggestion I have is to make it in a 9×13 pan instead of the 8×8. We followed the directions exactly and it was overflowing in the pan. Thanks for the delicious recipe!! 🙂
It is a pretty full recipe and can be made in a 9×13 easily and it would be not as “high”. Glad you liked it, and I appreciate the suggestion. 🙂
Dumb question but do I prepare the pudding before mixing it in or do I just add the pudding mix ?
Not dumb at all. No, you just pour in the mix with the other ingredients & I haven’t tried adding graham crackers, but that could work 🙂
Also do you think Graham crackers would be layered in also as the crust
I used graham cracker and turned layers into a pie..awesome
Perfect!! Thank you!
Is there a good substitute if my store doesn’t have white chocolate pudding??
I always use vanilla if I can’t find white chocolate. 😉
which tastes better to you to use the white chocolate or the vanilla?
This looks so fall amazing , making it to night Lol, It looks like
This could be Thanksgiving Pumpkin Delight Dessert on my table this year!
Curious how this turned out? Hope you liked it!!
I made this a few weeks ago for a party at work and it was a huge hit!! ! People raved about it, and my boss liked it so much he ate several pieces and asked for the recipe. I’m making it for Thanksgiving tomorrow too. I used graham cracker crust and chopped peanuts on the top because I had some lol but it turned out really great. Thanks for the recipe–this is definitely a keeper!!!
You are so welcome!! Thank you for letting me know! I am glad it was a hit!
What kind of but did you use?
I like to use unsalted when baking 🙂
*butter
Ahhh… this is the Chocolate Pudding Cake (Better Than Sex Cake) adapted with Pumpkin! Yummmy idea!
Yup….also known as Chocolate Heavenly Delight.
There is a seasonal pumpkin spice Jello pudding that is good ( and less work.) I got extra boxes and stored in the freezer.
Smart!! The pumpkin pudding is definitely a great idea to use. 😉
I’m looking forward to trying this. I make one very similar called Sex In A Pan. the only difference is for the filling instead of the pumpkin. you’d use vanilla and chocolate pudding. it is so good! because it makes a lot. I will make the whole recipe but freeze half of it. Even the crust is like the one I make. I freeze half of it but NOT for the crust. I’m definitely! making this for Thanksgiving. Thank You! for sharing this recipe.
I am glad to share 🙂 Hope you like this one!
That is a good idea! The pumpkin pudding is delicious!
Delicious recipe! Question – any other suggestion a for pudding flavors when not on thanksgiving time? May make it again for Christmas but curious if anyone has tried any other flavors. I’m sure chocolate would be the go-to.
Any flavor would work! We’ve tried chocolate, pistachio, whatever you like!
I love this time of year because of all the pumpkin recipes! Pinned!
Amy,
How do you pin it if the Pinterest logo does not appear? Thanks for the help.
Janet.. when you’re on Pinterest.. select Add A Pin and it will give you the ability to add the url of the page that you want to link to. Then it will walk you through picking one of the pictures shown above. 🙂
So you would copy and paste the URL? Thanks for your help!
looks delicious
Thank you!! It is my favorite! Hope you try it!
Same, Amy!! Pinterest explodes with Pumpkin recipes!!
This looks amazing!! I am so excited for Fall and all things pumpkin!
xoxo
I say bring on the Fall and Halloween ideas! Such a wonderful and fun time of year 🙂 Thanks for the recipe. It looks delicious. Happy Labor Day!!
It’s definitely my FAVORITE time of year!!!
This looks so delicious! I love just about anything with pumpkin in it 🙂 Pinned!
Thanks for pinning!
I’m sorry it wasn’t a hit, Joy!! Our family loves it and so do many others. 🙁
I’ve made this almost 5 thanksgivings in a row – big hit and so delicious. I can’t stay away from the leftovers!